I last updated this recipe eight years ago, and it really is great as it is, but I recently adapted it into this creamier, more decadent version, and it’s too good not to share with you.
When you crave restaurant truffle pasta (like my favourite at Sorella) but don’t want to go out, this really hits the spot. Using truffle oil is of course miles away from fresh truffle, but as it’s much easier to get hold of it makes sense to keep a good bottle in your pantry for when the cravings hit.
Easy creamy truffle pasta, serves 2
3oo g good tagliatelle
50 g salted butter
50 ml double cream
about 1 tsp good quality truffle oil
plenty of grated parmesan
1/4 lemon
sea salt and black pepper
Cook the pasta al dente in salted water. Remove half a mug of pasta water and drain the rest away in a colander. Put the hot pan back onto high heat and add the butter. Let it foam and wait for brown flecks to appear. Remove from heat and pour in the cream while whisking. Let it thicken a little then add in a little of the pasta water and add the pasta. Add the parmesan little by little while stirring until you have a silky sauce. If too thick, add more pasta water. If too runny, put it back on medium heat and keep stirring. When the consistency is right, remove from heat and add the truffle oil. Add a squeeze of lemon, salt and pepper. Divide between bowls. Add more parmesan, a little more black pepper and maybe a few more drops of truffle oil.
Scandelights 